The rich plum of the Merlot expertly complements the Cabernet Sauvignon’s minty, blackcurrant flavours. Subtle peppery, spicy and dark berry fruit flavours of the Syrah add a rich complexity to the blend.
The wine is left to ferment in overhead, stainless steel and retort-shaped fermentors. Pump-overs are administrated three times daily during fermentation. The gentle pressing and use of gravity ensure that this is a full-flavoured wine with smooth, balanced tannins. The Cabernet Sauvignon and Merlot undergo malo-lactic fermentation in the barrel while all the portions of the blend spend 10 to 16 months in 225 litre French mostly Nevers and Alliers oak barrels.